Butternut Squash is a fall favorite. Roasting the squash for this delicious soup sounded amazing, and it was. I did not roast the Squash with bacon but chose to keep it a bit healthier, only adding bacon bits to the final product. It is delicious with goat cheese but I also tried it with shredded Monterey Jack (shown below) and it was equally as good. Think of this soup as a spoonful of autumn in your mouth. Yum!
Roasted Butternut Squash & Bacon Soup
- 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
- 1 onion, diced
- 1 red bell pepper, chopped
- 4 slices bacon, diced (I did not add bacon to the roasted squash)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 4 slices bacon, diced
- 1/2 teaspoon dried thyme
- 2 1/2 cups chicken stock, or more, to taste
- 1/4 cup crumbled goat cheese
- 2 tablespoons chopped chives
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Serve immediately, garnished with bacon, goat cheese and chives, if desired.
Recipe from Damndelicious.net